This easy creamy mushroom soup is loaded with flavorful toppings to make this classic even more delicious. No more boring soup!
I thought it was time to make another soup. I don't really eat soup that often, even though it is the perfect cozy and satisfying cold weather food.
Mushroom soup is one of my favorites, and I wanted to go all out with the toppings to turn it into a fabulous meal.
I was totally spoiled for food when I was in England recently (I bombarded my Instagram followers with my adventures), so I wanted to do something that felt decadent.
Ok, so maybe this creamy mushroom soup recipe isn't quite as awe-inspiring as the bouillabaisse I had at Harrods, but it'll definitely do.
I topped my loaded creamy mushroom soup with:
- Shaved parmesan cheese - this is the best part
- Toasted baguette slices rubbed with garlic - the next best part 😛
- Truffle oil
- Fresh chives
- Fresh chopped parlsey
- Pea shoots (Ok, maybe this was just for the photos. Feel free to skip these!)
And was this soup ever good. I usually add some booze to mushroom soup, but I was all out of sherry and didn't even have any white wine in the house.
There were so many fabulous flavors going on here that I didn't miss it too much, but feel free to add a splash of alcohol if you so choose.
I blended half the soup because I fancied some actual pieces of mushroom in the soup. Blending half the soup thickens it up nicely, and the rest gives it texture and makes it feel more filling.
I always mention this even though it's possibly obvious to people - to get the parmesan shavings, I just use my potato peeler. It's one of my favorite little cooking tricks. 🙂
Feel free to mix up the mushrooms in this recipe. All mushrooms are wonderful.
Do you love creamy mushroom soup as much as I do?
Loaded Creamy Mushroom Soup
- 16 ounces assorted mushrooms (e.g. white, brown, etc.)
- 4 large portobello mushrooms
- 2 tablespoons butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 heaping tablespoon Dijon mustard
- 4 cups vegetable broth
- 1 cup heavy/whipping cream
- 5 sprigs fresh thyme stems removed
- 1/8 teaspoon ground cinnamon
- 1 dash Herbs de Provence (or Italian seasoning)
- Splash of sherry or dry white wine (optional)
- Salt & pepper to taste
Garlic Baguette Slices/Crostini:
- 1 baguette sliced
- 2-3 cloves garlic peeled and halved
Other Toppings, to taste:
- Parmesan cheese shaved
- Truffle oil
- Fresh chives snipped or chopped
- Fresh parsley chopped
- Pea shoots (optional)
- Add butter to a large pot on medium heat. Add chopped onion once butter is melted.
- Sauté onions for 5 minutes, stirring occasionally. Meanwhile, chop the mushrooms.
- Add the mushrooms to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.
- Add the garlic and Dijon mustard to the pot. Stir.
- Add the remaining soup ingredients to the pot and reduce heat to medium once it starts to boil. Simmer for 10 minutes, or until mushrooms reach your desired tenderness.
- Meanwhile, prepare your toppings. To make the garlic baguette toasts, I just used my toaster and then rubbed the garlic over the toast. You could mass toast the bread slices in the oven if you wish (375F, brush slices w. oil, add to baking sheet, 10-15 min.).
- Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the other soup pot.
- Top each bowl of soup with whichever toppings you fancy. I like to dip a couple garlic baguette slices in at once and let them soak up the soup. 🙂
- If you prefer a totally smooth soup, purée the whole thing. This is the immersion blender I used.
I also have another mushroom soup recipe that's similar to this one, but with fewer frills.
Lori Lee Spillman says
Delicious! I loved every tasty drop of this soup. I could eat this soup for breakfast lunch & dinner every day! The shaved Parmesan really seals the deal for me. I had no bread on hand so I ate this soup “as is” and seriously… MARVELOUS!
I'm so happy to hear that!! 😀 Thanks for your review, Lori!
I love this mushroom soup recipe. I always use it. Thank you for a great recipe. 😊
You're very welcome!! 😀
Carole LaTour says
Used half and half cream and Marsala wine and chicken stock. Absolutely wonderful!!
Great! Thank you ♥️
Diane Schweig says
I made this soup yesterday. Used half and half instead of whip cream, will use cashew milk next time. I thickened it with 4 tablespoons of corn starch. Also didn’t have all fresh herbs used 1 teaspoon of dried thyme and freshly dried herbs from Provence I had gotten there in late summer. Also used a red onion and of course 1 cup of dry white wine. Sorry lots of changes just worked with what I had. Served for lunch today. Got wondeful reviews, had with salmon, freshly made buttered pasta noodles and lightly wilted spinach with light touch of oil and vinegar. I love love you Recipe, it’s now on a card in my soup recipe collection...thank you! Bone appetite
I am so happy you enjoyed it and made the recipe work for what you had on-hand, Diane! 🙂
I've made your mushroom soup recipe about 6 times. I use coconut milk versus cream and add a handful of crushed mixed dried mushrooms along with the fresh mushrooms to amp up the mushroom flavors. I double the recipe to make sure everyone can have a second serving!
That's wonderful, Viki! I'm so happy to hear that. I love coconut milk... bet it tastes amazing! 🙂
Do you have calorie information by any chance?
I don’t - sorry about that. Try plugging in the exact ingredients you used into an online calculator and that should give you a pretty good idea.
GAIL B HIGHTREE says
Heading to the store for New Year's Day kielbasa and sauerkraut. Was looking on-line for recipes that included Portobella mushrooms when I found your soup recipe. It looks wonderful, so I'm buying everything today so that I can make it very soon.
I hope you like it, Gail! Happy new year!
Thank you for sharing this wonderful soup recipe although having said that I made it without any of the toppings, without the mustard and without the cream for various reasons and I can tell you that even when scaled back to the basics, it is still one of the tastiest soups! It has now become a family staple. Going to try your carrot and celeriac (celery root in the UK).
Wonderful! Thanks for the thoughtful comment. Hope you like the other soup too!
Made this tonight with wild fresh picked chanterelles. Absolutely amazing. My husband will be thrilled when he comes home tomorrow. Thank you
I'm so happy you liked it, Pauline!! 🙂 Thanks for coming back and letting me know.
Alix @A Hedgehog in the Kitchen says
Natasha, this looks wonderful! We are all about cozy soups at the moment! Thanks! 🙂
Thank you! I hope you love it.
I made this tonight. So delicious. We even gave some to our little one - his first time trying mushrooms - and he really liked it! Until I tried your acorn squash soup recipe I never really considered myself a successful soup maker. Now I'm excited to try more!
Yay!! I'm so glad you guys loved it. 🙂
Shannon Rose says
Thank you for this great recipe. I made it tonight and everyone went back for seconds. I will make it again, but I will add some blended white beans to add some protein.
So glad everyone liked it!! 🙂
I love the quality of the photos on your blog. Well done. The mushroom soup does look enticing. I was wondering if there was an alternative I could use to cream, to get that same thick consistency but yet not be so rich in calories? Thanks so much!
Thank you! 🙂 You could try stirring in a bit of flour or cornstarch (start with about a tablespoon, add more as needed). You could also try milk or half and half, but I definitely prefer full fat cream myself.
I have used unsweetened coconut or almond milk in place of the cream for many soups and it gives a super terrific flavor without all of the calories and cholesterol.
Natasha's Sister says
Why haven't you made this for me? Are you going to soon??